Photo: Hector Sanchez Styling: Lydia Purcell
Serves 1

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.

How to Make It

Step 1

Combine cooked brown rice and salsa verde. Top with black beans, avocado, sweet potato, steak, pumpkin seed kernels, and cilantro.

Step 2

In a small bowl, combine olive oil, adobo sauce, honey, and lime juice in a small bowl, stirring well with a whisk. Drizzle over steak bowl.

Ratings & Reviews


June 30, 2017
Wasnt expecting too much with this, but it really did blow me away. LOVED IT. 


July 31, 2017
I think I've made most of the bowls from this edition now.  I saved this one, thinking it would be my favorite.  It was good, but there are just so many competing flavors and textures, my tongue didn't quite know what to make of it all.  I'm glad I tried it, but I doubt I'd make it again.

Delicious flavors

May 03, 2016
Don't underestimate what looks like a simple recipe, this is a delicious weeknight dinner!  I made as-written except skipped the pumpkinseed kernels.  I had a ~10-ounce portion of flank steak that I cooked with salt & pepper, and one large sweet potato that I cubed and roasted with salt, pepper, and olive oil.  The dressing is spicy but compliments the other flavors so well.

Would not make again!

August 18, 2016
I was really excited to try this recipe out and what a disappointment! The sauce was super thick and had an awful taste.

Very Nice and Wholesome!

January 30, 2017
This recipe is very lovely.  The combination of the meal worked very well for me.  I also thought that the sauce is very tasty.